Here’s a great guide to making your own Dulce De Leche. There are lots of different methods, and for me, this one I find works great, giving the right consistency, flavor and color!
Sticky, sweet, gooey, caramel like sauce! That’s Dulce De Leche!
Now you can make your own, easy peasy.
You just need a little time and care, and you will have a delicious sauce which will keep in an air tight container for up to two months.
It is made from condensed milk and all you need to do is follow the simple steps below.
What You Will Need
A saucepan large enough to hold your can.
1 can of sweetened condensed milk.
Instructions
1. Remove the label from the can of condensed milk.
2. Using a can opener, pierce two holes in the can, making sure the holes are on the top of the can at opposite sides. THIS IS IMPORTANT YOU MAKE HOLES to stop the can from exploding.
3. Place the can in a small pot and fill it with enough water to come up to one inch (2.5cm) from the top of the can. (Place can in the pan with the holes facing up above the surface)
place can in the pan with the holes facing up above the surface
4. Have the water gently simmering, check every 20 – 30 minutes to make sure the water doesn’t boil dry. Top up to the original water level when necessary.
5. Some of the condensed milk might come out through the holes you made. Don’t worry about this.
6. For a soft Dulce de leche simmer for 2 hours.
A firm Dulce de leche will take up to 3 hours.
When the time is up, carefully remove the can with some oven gloves. It will be VERY hot.
Leave for 30 minutes to cool a little then open the can as you would normally.
Scoop out the dulce de leche into a bowl and give it a good stir. …..and hey presto!
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Please click on any of these recipes below to take you to our delicious recipes using Dulce De Leche
Mini Spiced Cakes Caramel Apple Loaf Caramel Mountain Top Cheesecake
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- 1 can of sweetened condensed milk.
-
Remove the label from the can of condensed milk.
-
Using a can opener, pierce two holes in the can, making sure the holes are on the top of the can at opposite sides. THIS IS IMPORTANT YOU MAKE HOLES to stop the can from exploding.
-
Place the can in a small pot and fill it with enough water to come up to one inch (2.5cm) from the top of the can. (Place can in the pan with the holes facing up above the surface)
-
Have the water gently simmering, check every 20 - 30 minutes to make sure the water doesn't boil dry. Top up to the original water level when necessary.
-
Some of the condensed milk might come out through the holes you made. Don't worry about this.
-
For a soft Dulce de leche simmer for 2 hours.
-
A firm Dulce de leche will take up to 3 hours.
-
When the time is up, carefully remove the can with some oven gloves. It will be VERY hot.
-
Leave for 30 minutes to cool a little then open the can as you would normally.
-
Scoop ot the dulce de leche into a bowl and give it a good stir.... and hey presto!
Lisa Sisco says
16th July 2013 at 2:42 pmthis is much easier done in a crockpot! remove label, set in crockpot, cover with water at least 2 inches above can, put lid on, set on low for 8 hours or high for 4 hours for thick, rich caramel…no need to pierce the can, and no need to keep checking the water level!
lovefoodies says
16th July 2013 at 2:49 pmI don’t have a crock pot Lisa 🙁 and I find this recipe is good for me as it only takes a couple of hours, but I do know some like to use the crock pot, thanks for your suggestions!
Happiness says
2nd May 2019 at 7:39 amWhich temeperature to be used? This is interesting.. i wanna try it.